6 mini chocolate-coated coconut and almond candy bars
Add To Shopping List
Let's Make It
Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
Pour 1/2 of pudding mixture into the chocolate cookie crumb crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!
How to Toast Coconut
Toast coconut on plate in microwave until evenly browned. Stir often to prevent burning. WATCH CLOSELY. If you wish to use the coconut without toasting, that is also acceptable.
Recipe Submitted by Real Women of PHILADELPHIA Contestant
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.